January 19, 2009

Photo du Jour - Red Beans and Rice

Red Beans and Rice economizes on both "hands-on" time and ingredients.
It slow cooks on the stove for several hours, requiring only a quick stir now and then, and makes fantastic use of all the yummy little bits of meat stuck to a leftover ham bone. The rest of the ingredients are inexpensive and the final dish is delicious, stick-to-your-ribs comfort food!

Red Beans and Rice
serves 6-8

1 cup dried red beans
1 or 2 meaty ham bones OR 4 ounces thick cut bacon, cut into little cubes
4 cups water
1 onion, diced
1 green pepper, chopped
4 large cloves garlic, minced
1 tablespoon Worcestershire sauce
2 bay leaves
2 teaspoons Creole Seasoning
1 teaspoon Tabasco or Crystal Hot Sauce
1-2 pounds smoked sausage, cut into ¼ slices and browned (optional)

1 cup chopped green onion
4 cups cooked white rice

Put the dried beans in a bowl, cover with plenty of cold water and soak overnight. If you forget this step, generously cover the beans with boiling water and let sit for 2 hours. Drain and rinse.
In a heavy pot, combine the beans, water, ham bones or bacon, onions, garlic, Worcestershire sauce and bay leaves.
Bring to a boil then lower the heat, cover and let simmer for 1½-2 hours.
Remove the ham bones, if using, and when they are cool enough to handle, shred the meat from the bones.
Add the shredded meat, the green pepper, hot sauce and the optional smoked sausage and simmer for another hour.
Stir in the green onions, remove the bay leaves and serve over steamed rice. Pin It
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